Pan del Campo with Cheese and Greens

pan del campo
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 8 mins
  • Cook: 12 mins

“Pan del Campo, the original cowboy or camp flatbread, was cooked during the trail era in a skillet over an open fire.” Spears uses packaged biscuits and tops them with a pesto-like “mash,” cheese and greens for a rich, salad-like appetizer.


Cilantro Nut Mash:
1/2cup chopped fresh cilantro leaves
2tablespoons grated Parmigiano Reggiano
1/4cup chopped pecans
1-- garlic clove, minced
2tablespoons olive oil
1tablespoon smooth goat cheese
1/4teaspoon kosher salt
Pan del Campo
16ounces refrigerated biscuits (8-count), "Grand" size
8-- bacon slices, cooked until very crisp, drained and crumbled
4-- ripe tomatoes, sliced into thin rounds
2cups (8 ounces) shredded Monterey Jack Cheese
1cup goat cheese crumbles
2cups field greens, washed and patted dry


  1. To prepare Cilantro-Nut Mash, combine cilantro, cheese, pecans and garlic in a food processor. Pulse while gradually adding oil. Add goat cheese and season with salt, processing just until slightly smooth.
  2. To prepare Pan Del Campo, preheat oven to 375F.
  3. Remove biscuits from can. Cut or pull apart into 8 equal pieces. Roll each piece into a 8-inch round on a floured work surface with a floured rolling pin. (The thinner the rounds, the crisper, lighter and better they’ll be.) Transfer to baking sheets and bake 10 minutes, or until browned. Remove from oven.
  4. Increase oven temperature to 400F. Spread each crust with 1 tablespoon Cilantro Nut Mash. Cover evenly with crumbled bacon, tomatoes and cheese. Return to oven 2 to 3 minutes, until cheese melts. Remove and garnish with field greens.

Recipe adapted from Grady Spears and June Naylor's The Texas Cowboy Kitchen.

Nutritional Info *per serving

  • Calories 510
  • Fat 33g
  • Saturated Fat 14g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 14g
  • Cholesterol 55mg
  • Sodium 1100mg
  • Potassium 420mg
  • Carbohydrate 32g
  • Fiber 2g
  • Sugars 8g
  • Protein 21g
  • Trans Fat 2.5g
  • Vitamin A 4-%
  • Vitamin C 20%
  • Calcium 40%
  • Iron 15%